How funny. It will be interesting to see what happens with the recipe since they’ve re-done the product. I think they did away with the syrup packets. I’m not sure, but I’ve noticed my store sells “whole grain” dunkables and there aren’t any syrup packets.

I made the PB cookies yesterday and they are really good. great PB taste and nice texture. to answer the question above, no, they aren’t chewy. as anna said, they are tender, which to me is sort of the opposite of chewy. they are sturdy as she said, but soft and tender and dense inside.

I am still on the hunt, though, for a chewy PB cookie. they all seem to be either sandy or tender/soft. I like both those kinds, it is just that I am hunting for the kind we used to have in my school cafeteria in high school. they were very big and flat and cracked all over and CHEWY but fairly sturdy.

There’s an institutional size version and a scaled down version of school cafeteria peanut butter cookies. The school cafeteria version on the link is different. It uses shortening, milk and different proportions.

I made a batch of these cookies today and they were fabulous! Thanks so much for sharing the recipe. I was too impatient to wait for the dough to chill so I baked 4 right away and they turned out great. I then chilled the dough and had the same problem that I always seem to have when I bake chilled dough – the bottoms got really dark. Any idea why that happens and how to prevent it? I used a silicone baking mat on my cookie sheet – not sure if that would impact it?